1/2 c coconut oil
1/2 c pure maple syrup
1 1/2 c rolled oats
1/2 c roasted sunflower seeds
1/2 c unsweetened shredded coconut
1/3 c flaxseed, ground
1 t. baking powder
1/2 t. salt (omit if using salted sunflower seeds)
1/2 c raisins
1/2 c dried apricots
1/2 c pure maple syrup
1 1/2 c rolled oats
1/2 c roasted sunflower seeds
1/2 c unsweetened shredded coconut
1/3 c flaxseed, ground
1 t. baking powder
1/2 t. salt (omit if using salted sunflower seeds)
1/2 c raisins
1/2 c dried apricots
Directions
1. Melt oil and mix with maple syrup. set aside.
2. Put all dry ingredients in a food processor.
3. Combine wet and dry ingredients.
4. Bake in mini muffin tins at 350 for 12 minutes. (we use a toaster/convection oven at 325 for 12 minutes). Makes 24. You could also just press them in a 9x9 and cut into squares for bars, but I haven't tried that with this particular recipe because I love the mini-muffin bites.
* original recipe from www.ohmyveggies.com